In article >, sfpipeline_at_gmail.com wrote:
>On Mon, 20 Feb 2006 15:22:18 GMT, Peter Aitken wrote:
>
>> I will be cooking a corned beef tonight. It comes with a small packet of
>> spices buit I can't help but think there's a better way. Any tried and true
>> ideas?
>
>I prefer corned beef that comes with a separate spice package. That
>way I can bring the corned beef to a boil and change out the water....
>in the olden days I thought most corned beef was too salty, but I
>think they've fixed the problem now. I also like to add even more

Yeah. I think they took out one salt (NaCl) and put in another
(NaNO2) as the preservative. I *much* preferred the old style; the
modern stuff tastes "chemical" to me. I used to really like corned
beef; now I only eat it for convenience.

>pickling spices to the water, so I keep a jar on hand just for that
>purpose.
>
>As far as something different... have you ever finished it off in the
>oven? Take it out 1/2 an hour before it's done and slather a brown
>sugar/yellow mustard coating over it - bake at 325° for 20-30 minutes.
>You only need a small dab of mustard to melt the sugar, so be careful
>and don't waste your decent mustard on this, just use the cheap yellow
>stuff.

Cheers, Phred.

--
LID